Category: Recipes

I am now officially feeling festive my local town had there Christmas Gala on Friday night, so I took the kids along and am a little poorer as a consequence! Candy floss, hot roasted chestnuts, warm mince pies and a number of trashy rides! I did however manage a cheeky mulled wine and the kids even got to stroke the reindeer….Happy days.

As we got the Christmas tree ready to decorate yesterday afternoon (yes I know its early but I am away next weekend) we had an epic fail the Christmas lights no longer seem to work, so it’s a dash to the shops after work tonight as I cannot bear to look at the naked tree standing in the corner!!

We did however have a terrific pavlova over the weekend and I think that it would make a fantastic sweet treat over the festive period…. who doesn’t love chewy meringue?? This would be great for anybody who is not a fan of Christmas pud, it has sweet spiced figs and delicious warming ginger cream and would makes a great centrepiece.

1.Start by making the meringue, separate the egg whites into a large bowl and whisk until they form stiff peaks, then add the sugar a little at a time until it is completely incorporated, add the salt and cornflour and continue to whisk until the mixture is glossy.

These pancakes are lower in fat and are a great source of natural protein. By using a blender, these take seconds to whip up for a scrumptious breakfast treat. They use cooked quinoa they are lower in fat and high in protein and are gluten free.

1. Place all the ingredients except the blueberries into a blending jug and blend until smooth. Add the blueberries into the batter and mix well. Heat a frying pan/ griddle and spray with a little oil.
2. Pour the batter into 4 rounds onto the hotplate and cook until the batter bubbles, flip over and continue cooking until springy and cooked through. Repeat until the mixture is used up.
3. Serve in a stack, drizzled with a little honey or agave syrup.

As it is pancake day next week I thought I would post a couple of recipes I have made, these were for a new range called Nutri-snack.

The recipes are aimed at a healthier lifestyle by helping you make smarter choices when it comes to snacks by substituting unhealthy and calorie dense treats for healthier, more nutritious options.

These oat crepes are great as they can be used with either sweet or savoury fillings. If using with a savoury filling omit the vanilla and the stevia. These are gluten free and high in protein which will keep you feeling fuller for longer.

I have been a bit lax with the posts in recent months I am sorry. I keep getting hassled by everybody to post more recipes, so I will I promise 🙂 Here is one I made recently and it’s fab. Okay so it’s not the healthiest recipe but it will make you happy!

I love salted caramel in fact I would say I am slightly obsessed and as a result I came up with these. Yummy buttery shortbread with a delicious slightly chewy caramel. Go on make them you know you want to!

1. Pre-heat the oven to 180°C/gas mark 4 and lightly grease a 23cm x 23cm brownie tin and line with non-stick baking paper, this will make it easier to lift out the finished square.

2. Make the shortbread by adding the flour and sugar to a bowl, add the softened butter and rub the butter and flour mixture together until it resembles damp sand. Knead the mixture together and then press the mixture into the prepared tin and smooth it out making sure it is as level as possible. Prick the shortbread lightly with a fork all over and pop it into the oven for 20 minutes until is light brown. Remove and let it cool. Continue reading →

This curry is lightly spiced and lovely and fragrant, the addition of Paneer gives the curry more body and is easily available in most supermarkets and perfect for those meat free days. Serve it with warm Naan bread to soak up the delicious sauce.

This was cooked in the Multicooka which is available from Lakeland, it is a multifunctional one pot cooker, it has 12 simple to use programmes and even has an auto-stir function for hands free cooking which is great for Risotto.

1. Add the stirring paddle to the unit and add the oil, select the SAUTE function add the sliced onion and fry until softened but not coloured, add the ginger, garlic, spices and chilli and fry until fragrant.

Place the chicken stock, ginger, garlic, lemongrass, green chilli, lime zest and juice, rice wine, fish sauce and sugar into a medium-sized saucepan and bring to the boil, reduce the heat down slightly and bubble for 5 minutes, this will allow all the flavours to mingle.

It is taking a while but the cold weather is coming and I love it when you can finally ditch the salad and start making warming soups. This soup is comforting and extremely filling, it is jam packed with lots of wonderful veggies to load up on your 5 a day.

To make the croutons, slice the bread (including the crusts) into bite sized cubes and place them in a large bowl, drizzle the oil over the bread and stir to coat. Add the salt, basil and oregano and tumble the cubes around to coat them in the herbs. Give the bread a coating of freshly ground pepper. Place them on a baking tray and pop them in the oven at 180⁰C/ Gas 4 for 10-15 minutes until golden and crisp. Remove them and allow the croutons to cool.

This is another recipe for my favourite new gadget at present the Electric Pressure Cooker. It’s not only great to tenderize meat but can also be used to cook fantastic vegetable dishes, this dish takes less than 10 minutes from start to finish!

1. Add the olive oil to the cooking pot and saute using the Long Cooking function with the lid off. You want them to have a nice colour to them. Add the peppers and saute for a few minutes until they colour slightly.

This is a recipe for an Electric Pressure Cooker, these units are fabulous, they produce your favourite meals in a fraction of the time, this is one pot cooking at it’s best. This recipe cooks a whole chicken in 30 minutes, this means that you can have a mid week roast in no time at all!

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About Doodie Foodie

Hi I’m Gill and this is my blog, I love food, cocktails and kararoke! I work as a Home Economist; I am married and have two young boys.

I currently live in Hertfordshire but I am northerner and originally from Merseyside and am what is known as a Plastic Scouser!

I write about any food that I make or random stuff that I see when I’m out and about, I take pictures of my creations but I also get my mate to as well as he’s got a better camera than me! Hope you enjoy my randomness!

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